Remember those wonderful gluten-free graham crackers I mentioned the other day? They were so good, so perfectly crisp and just lightly sweet. As if by magic, I just knew what I would do with the rest of them. It was high time I made banana pudding.
For those of you that are not from the Southern portion of the United States, banana pudding may not seem like a big deal. But for those of us that are from the South, banana pudding speaks to our hearts. Banana pudding is something your mom, your grandmother, or your aunt always made. (Or in my case, growing up with parents that were not from the South – it was something other people’s grandmother’s and Babe’s Chicken Dinner House made.) Creamy, with those Nabisco Nilla Wafers and bananas, often topped with whipped cream or meringue, this is the comfort dessert. I’ve had countless variations of banana pudding before my gluten-free days, but the ones made with real pudding (not the stuff from a box) were always the best. And yet, for some strange reason, I’d never tried to make it myself. It was time to change all of that.
Now, I wonder why it took me so long to make it. Pudding is easy. It takes just a few minutes of standing over a saucepan, stirring, and then into the fridge it goes. The graham crackers were a perfect compliment – with their almost molasses-y flavor and a light, crispy texture, they blended beautifully with the rich, creamy feel of the pudding. It was truly comforting and decadent at the same time. The worst part? My husband is not really a sweets person. Guess who had to eat the pudding? (me) So I warn you, make this when you have people to eat it. Save yourself from the temptation!
Banana Pudding with Gluten-Free Graham Crackers
2 T sweet rice flour
½ c agave nectar
2 c milk
2 T butter
1 t vanilla extract
3 bananas, sliced
7-8 gluten-free graham crackers, broken into 2-inch pieces (save some for crumbling on top) – you could also substitute any gluten-free cookie you like
In a medium saucepan, add rice flour, agave nectar, and eggs, and whisk together. Pour in milk slowly, whisking, until milk is incorporated. Turn heat on medium-low and cook for 10 minutes or so, whisking, until mixture thickens and coats the back of a spoon. Add butter and vanilla extract and remove from heat.
Layer an 8X8 inch glass dish (or similarly-sized dish) with graham crackers, and then a layer of bananas. Spoon some pudding over to cover. Add another layer of crackers and bananas and repeat. Top with a few remaining slices of banana and cover with plastic wrap. Refrigerate for 4-5 hours or up to overnight.
When ready to serve, crumble graham crackers and top pudding with crumbs.